late winter, farm fresh stir-fry

as some of you know, we belong to the most amazing csa (community supported agriculture) program, moore farms and friends.  each week, we pick up (just one block from our house!) a box full of beautiful, fresh, and in- season produce!  the three of us love it!  this week, we decided to use some of our veggies and tofu (they just started selling a locally made tofu!) to make a: late winter, farm fresh stir-fry

first, start your rice.  this stir-fry recipe makes enough for 4-6 servings, so i cooked 2 cups of jasmine brown rice.  brown rice takes about 40 minutes to cook which gives you ample time to make the stir fry.  after eating dinner and portioning out the leftovers, i had some extra rice which i am going to use to make a brown rice breakfast cereal for jack.  you know me an extras!  love them!!!

back to business: wash, trim and chop all vegetables to similar size pieces.  you can use anything that you have on hand.  we are using spring onions, celery, and turnip greens.

cut tofu into 1" cubes and place on a paper towel to drain.

make your stir fry sauce by mixing together 4 cloves of minced fresh garlic, 1 tablespoon of honey, and about 1/3 cup of soy sauce.  adjust amounts by tasting.

heat 2 tablespoons of olive oil in a large skillet on medium high heat.  add the tofu first.  i like this to get well cooked and browned before adding any of the vegetables.

next, add thicker or tougher vegetables first and stir frequently to cook quickly.  if you don't have a big enough skillet to hold everything, cook some of the veggies in another skillet and then combine together at the end before you add the sauce.   we cooked the turnip greens separately since they are so bulky before wilting down.  once your vegetables are cooked, about 10 minutes, combine all in the skillet with the tofu and add your sauce.  gently stir to combine and heat through.  serve immediately with the prepared rice.